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Post by Scrapper100 on Jan 6, 2016 0:52:47 GMT
I'm not sure if this is the correct place to post, but here's my first new recipe that I've made this year. I used my Vegetti Spiralizer for the zucchini - the recipe was excellent! I really loved the kick of lemon, instead of the heavy butter taste that would come with a typical shrimp scampi. I'll definitely make it again! Shrimp Scampi Zoodles for TwoInteresting I may have to try this - I really need to try my spiralizer thing and love shrimp scampi - I have a non-healthy recipe I want to try but this looks interesting as well.
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Post by Scrapbrat on Jan 6, 2016 18:08:36 GMT
Oh great, I’m glad so many people are keen to do this. I’m excited, I think I’ll have a much better chance of sticking to it if others are doing it with me. I think I will post a thread once a week for those that want to do it weekly, and those that only want to do it fortnightly or monthly can post whenever they’ve made something new. I tend to do most of my cooking of new dishes on the weekend because I work full time and it’s too hard to try new things during the week. I was thinking I might post the thread on a Monday morning my time, which will be Sunday afternoon / night up there in the Northern Hemisphere. Has a thread been started yet for this? I looked but didn't see one, though I see some are posting about new stuff they've tried on the last page of this thread.
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Deleted
Posts: 0
Jun 23, 2024 2:36:18 GMT
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Post by Deleted on Jan 6, 2016 21:26:40 GMT
I made steel cut oats in my pressure cooker. Wasn't sure if the texture, but by day 3 I am starting to like them. I tried a recipe from my MIL last night and it literally was nothing like hers, not even the same color. I've been trying to get recipes from her for 20 years, but after this I won't bother anymore.
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Post by elaine on Jan 6, 2016 22:00:41 GMT
These are the two recipes I have made. Beef Bourguignon IIThis was good but I did have to add some water to the pot at the two hour mark - I am so glad I came downstairs when I did or we wouldn't have been able to eat it. I just added a bunch of water and let it continue to cook. We don't do mushrooms and I didn't have any pearl onions so just used regular ones. and Angel Chicken PastaThe second one has cream of soup in it (I know I may have my Pea membership revoked but well it is what it is - I figure once or twice a year isn't going to kill us - I only had cream of chicken, I also only had regular cream cheese and added some fresh green onions and didn't have the dressing mix so used Italian seasoning and dried chives. I don't normally switch up a new recipe this much but was trying to use what I had on hand and use up some wine. I used a stronger wine than what I would if I made it again but again I was using up what I had and had an open bottle. The Angel Chicken pasta is very similar to the long-time staple 2Peas Crockpot Cream Cheese Chicken recipe, which also includes cream of soup, so I think your membership is safe! My family loves that cream cheese chicken - it is one of the only reasons I have packets of Italian Dressing in my pantry, so I'll bet this bake is good too.
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styxgirl
Pearl Clutcher
Posts: 3,882
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Jan 7, 2016 2:12:46 GMT
Well, I kept up with this challenge for the most part this week! :-)
Not necessarily a *new* recipe but I've been wanting to try to make mashed potatoes with my pressure cooker.
I peeled and quartered the potatoes and then put them in the basket above 1 cup of water.
Cooked under pressure for a it 8 minutes. Then used the KA mixer to mash. (Added warm milk and butter mfrom the microwave to make sure they stayed warm).
They turned out pretty darn good! Only a couple of lumps from the big pieces.
I'll cut the pieces more uniform next time.
This seemed faster to me than the usual way of boiling.
The potatoes were very good!
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Sarah*H
Pearl Clutcher
Posts: 3,986
Jun 25, 2014 20:07:06 GMT
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Post by Sarah*H on Jan 7, 2016 2:18:20 GMT
Last night I made artisan bread for the first time (and a new soup recipe but that doesn't seem complex enough to count!) Tonight I made Saag Paneer and cheese! It was very good and much easier than I expected.
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Post by elaine on Jan 7, 2016 2:33:59 GMT
I made black beans in my pressure cooker and oven this week.
I first cooked a dried pound of black beans in the pressure cooker - with water only, no seasoning.
Then I poured it into a ceramic bean pot I own. I added a ham bone from our Christmas ham, a couple of slices of ham, salt, and some beef broth. I cooked in the oven at 275 for 4 hours.
Amazing.
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Post by bc2ca on Jan 7, 2016 2:56:34 GMT
I'm not sure if this is the correct place to post, but here's my first new recipe that I've made this year. I used my Vegetti Spiralizer for the zucchini - the recipe was excellent! I really loved the kick of lemon, instead of the heavy butter taste that would come with a typical shrimp scampi. I'll definitely make it again! Shrimp Scampi Zoodles for TwoThanks for sharing - that looks delicious!
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Post by Scrapper100 on Jan 7, 2016 3:16:21 GMT
I'm on my phone so can't link but it's an easy to find recipe. Tonight we tried Pioneer Womans chicken tortilla soup. It was pretty good. I used leftover rotisserie chicken instead of breasts and turkey stock from the freezer. I am sure it would have been even better had I had a lime and cilantro but refused to brave the flooding streets for them. It was pretty good. Everyone said they liked it. Lots of leftovers as it is a pretty big recipe and there are only three of us.
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Post by lynnek on Jan 7, 2016 16:40:00 GMT
I'm on my phone so can't link but it's an easy to find recipe. Tonight we tried Pioneer Womans chicken tortilla soup. It was pretty good. I used leftover rotisserie chicken instead of breasts and turkey stock from the freezer. I am sure it would have been even better had I had a lime and cilantro but refused to brave the flooding streets for them. It was pretty good. Everyone said they liked it. Lots of leftovers as it is a pretty big recipe and there are only three of us. Well, it is funny you posted because I was just coming to post the same thing. She appears to have two recipes for chicken tortilla soup - on slow cooker one regular. I made the slow cooker. It was sooo easy! And everyone loved it. I put one chipolte pepper in and the two younger kids thought it was a bit spicy but still ate it. Pioneer Woman Slow Cooker Chicken Tortilla Soup
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janeo
Shy Member
Posts: 11
Jul 7, 2014 16:39:32 GMT
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Post by janeo on Jan 7, 2016 17:01:41 GMT
chefthisup.co/recipe/8927/chicken-cordon-bleu-pasta/Made a recipe I had pinned, Chicken Cordon Bleu Pasta. I had some leftover ham I had made earlier in the week, and pulled some leftover turkey from Christmas out of the freezer (instead of using chicken). We all enjoyed it - I liked it better the first day; husband and son thought the leftovers were great.
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Post by kckckc on Jan 7, 2016 17:05:00 GMT
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styxgirl
Pearl Clutcher
Posts: 3,882
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Jan 7, 2016 18:01:01 GMT
Last night I made artisan bread for the first time (and a new soup recipe but that doesn't seem complex enough to count!) Tonight I made Saag Paneer and cheese! It was very good and much easier than I expected. So what IS artisan bread? I've always wondered but have been too lazy to google! LOL I've got. Bread machine and have made some bread with it, but not fancy like "artisan" that sounds fancy! ;-)
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Sarah*H
Pearl Clutcher
Posts: 3,986
Jun 25, 2014 20:07:06 GMT
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Post by Sarah*H on Jan 7, 2016 18:24:15 GMT
It was SO not fancy and I made it because I didn't have time to let the bread machine run! I used a King Arthur Flour recipe. Just mix it, let it sit at room temperature. Then let it sit in the refrigerator. Roll it in a ball, dust it with flour and let it sit some more. Make three cuts in the top and bake. It tasted like regular home baked bread but it was very pretty and nicely crusty!
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Post by elaine on Jan 8, 2016 0:19:08 GMT
I made shrimp scampi tonight, because I had a pound of frozen shrimp that I didn't use at New Years. It is the first time I have made it from scratch at home and the boys and DH devoured it!
Shrimp Scampi
Ingredients 1 (8 ounce) package Spaghetti 1/2 cup butter 4 cloves minced garlic 1 pound shrimp, peeled and deveined 1 cup dry white wine 1/4 teaspoon ground black pepper 3/4 cup grated Parmesan cheese 1 tablespoon chopped fresh parsley
Directions 1. Bring a large pot of salted water to a boil. Stir in pasta and return pot to boil. Cook until al dente. Drain well.
2. Melt butter in a large saucepan over medium heat. Stir in garlic and shrimp. Cook, stirring constantly, for 3 to 5 minutes. (I cooked it about 12 minutes because my shrimp were frozen to start with)
3. Stir in wine and pepper. Bring to a boil and cook for 30 seconds while stirring constantly.
4. Mix shrimp with drained pasta in a serving bowl. Sprinkle with cheese and parsley. Serve immediately.
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styxgirl
Pearl Clutcher
Posts: 3,882
Jun 27, 2014 4:51:44 GMT
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Post by styxgirl on Jan 8, 2016 3:21:20 GMT
It was SO not fancy and I made it because I didn't have time to let the bread machine run! I used a King Arthur Flour recipe. Just mix it, let it sit at room temperature. Then let it sit in the refrigerator. Roll it in a ball, dust it with flour and let it sit some more. Make three cuts in the top and bake. It tasted like regular home baked bread but it was very pretty and nicely crusty! Thanks for the info! Since its easy, I will have to try it!
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Jili
Pearl Clutcher
SLPea
Posts: 4,363
Jun 26, 2014 1:26:48 GMT
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Post by Jili on Jan 8, 2016 3:25:52 GMT
I'm in. I love to try new recipes, but I'm more likely to keep it up every other week/2x per month than every week.
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Post by ExpatBackHome on Jan 8, 2016 10:48:26 GMT
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Post by elaine on Jan 9, 2016 0:30:37 GMT
I am taking this challenge to heart, at least until I run out of steam.
Tonight I made the following recipe in my electric pressure cooker- something I want to use more and more - and served it over rice. My teenage boys LOVED it. It wasn't too spicy. If you like the taste of Dijon, add another tbsp.
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Post by elaine on Jan 9, 2016 0:32:40 GMT
AussieMeg, do you want to start each weekly thread? Or would you prefer that one of us does? I would be more than happy to take over posting a weekly thread until someone else wants to take over.
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Deleted
Posts: 0
Jun 23, 2024 2:36:18 GMT
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Post by Deleted on Jan 11, 2016 1:21:15 GMT
I tried a new one last week, but it was too horrible to post, LOL!
Have not decided what to try this week, yet.
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Post by elaine on Jan 11, 2016 1:28:24 GMT
I tried a new one last week, but it was too horrible to post, LOL! Have not decided what to try this week, yet. That's okay! Join us at link!
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Post by gmcwife1 on Jan 11, 2016 6:02:04 GMT
These are the two recipes I have made. Beef Bourguignon IIThis was good but I did have to add some water to the pot at the two hour mark - I am so glad I came downstairs when I did or we wouldn't have been able to eat it. I just added a bunch of water and let it continue to cook. We don't do mushrooms and I didn't have any pearl onions so just used regular ones. and Angel Chicken PastaThe second one has cream of soup in it (I know I may have my Pea membership revoked but well it is what it is - I figure once or twice a year isn't going to kill us - I only had cream of chicken, I also only had regular cream cheese and added some fresh green onions and didn't have the dressing mix so used Italian seasoning and dried chives. I don't normally switch up a new recipe this much but was trying to use what I had on hand and use up some wine. I used a stronger wine than what I would if I made it again but again I was using up what I had and had an open bottle. Using what I have on hand is exactly why I alter so many recipes! I hate running to the store for just one or two things, so I have been just pushing through and using what I have as best I can ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg)
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Post by elaine on Jan 11, 2016 22:11:23 GMT
AussieMeg , do you want to start each weekly thread? Or would you prefer that one of us does? I would be more than happy to take over posting a weekly thread until someone else wants to take over. I am also hoping a weekly thread is posted. I don't know why I don't like adding onto the old one, but I feel like a participating in a new thread every week would be more motivating. Meg has started one!
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